Salt Lake Telegram | 1934-04-13 | Page 9 | Menus Th at Mean Health

Menus That Mean Health By ANNETTE ANTHONY I 1 Stewed Prunes Chilled M S Ready neatly Cooked Corn Cneal St at M P Buttered Toast St at M P 1 5 Orange Marmalade M S 4 Coffee Luncheon of 01 Tomato SouP M P P F Crackers Celery St M 15 Ch Chocolate ol t-e t Co Cookies klc St Bt 15 11 r F P Tea Dinner us Swiss 1 11 P F st Browned Potatoes St at M Buttered Beets M. M P. P 0 Bread Pt h Jam P S M Mixed Pruit SalAd S aMP 15 1 f. f French lot 15 P F Sponge Cake Caito St P M 25 P Coffee CoUce 4 Asparagus Swiss Serving Three i. i Use Fresh or Canned Asparagus 4 f our tablespoons butter 4 tablespoons table table- spoons flour 2 cups milk teaspoon salt aalt 4 teaspoon paprika cup grated grate grat- ed cheese 2 cups cooked asparagus asparagus M Melt butter and add flour When blended add milk and cook until creamy sauce forms Stir constantly Add d salt paprika and cheese Mix until cheese h has s melted Pour over ht at asparagus Serve immediately Browned Potatoes 1 4 Fo Jr tablespoons fat 4 whole pota pota- Oes est cooked teaspoon salt s tea tea- poon poon paprika f Heat fat in tryIng frying pan add and irown fown potatoes quickly Turn fre- fre Sprinkle with salt and nd pa rika Old potatoes can be used but butew ew ones are delicious cooked in this anner